Pistachio parfait, roasted cherries and amaretto granita with chocolate and almond tuiles

Preparation method

1. Preheat the oven to 170C/325F/Gas 3.

2. For the bread, whisk the egg whites until stiff peaks form when the whisk is removed from the bowl. Gradually add the caster sugar, a little at a time, and whisk continuously until stiff and shiny.

   Technique: Whisking egg whites

3. Fold in the flour and almonds, spoon into mini non-stick loaf tins and bake for 40 minutes or until golden-brown and a skewer comes out clean when inserted into the middle of each cake.

   Technique: Folding

4. Remove the cakes from the tins and when completely cool slice very thinly on a meat slicer, lay out the slices on a baking sheet and leave to dry out until crisp. Use the cake crumbs and trimmings to make breadcrumbs and reserve to use in the tuiles.

5. For the pâte à bombe, place the egg yolks into a food processor and whisk for 2-3 minutes. Place the sugar and glucose into a small pan, place over a medium heat and boil to 118C/244F. As soon as it reaches this temperature, pour the glucose mix in a thin stream onto the whisked eggs, whisking continuously until thickened.

6. For the Italian meringue, place the egg whites into a clean bowl and whisk until stiff peaks form when the whisk is removed from the bowl. Gradually add the caster sugar and whisk until stiff and shiny.

   Technique: Whisking egg whites

7. For the pistachio parfait, mix the pistachio paste with the double cream to make a pistachio cream. Mix the pistachio cream with the pâte à bombe and whisk in the whipping cream. Finally stir in the Italian meringue and crushed pistachios. Pour into a loaf tin lined with cling film and freeze for three hours or overnight if possible.

8. For the chocolate tuilles, preheat the oven to 180C/350F/Gas 4. Beat together the egg whites and sugar in a bowl with a fork, add the flour and cocoa powder and mix well. Add the butter and the reserved cake trimming crumbs and mix again. Using a palate knife, spread a very thin layer of the tuille mix onto a non stick baking mat in small circles and bake for 4-6 minutes or until slightly golden-brown. Remove from the oven and immediately curl using a palette knife. Set aside and leave to cool.

9. Using a palette knife, spread the rest of the mixture onto a baking sheet (slightly thicker than the first batch) and bake for 4-6 minutes. Remove from the oven and leave to cool on a wire rack (do not curl this batch).

10. For the biscotti, preheat the oven to 170C/325F/Gas 3. Place the egg whites into a large bowl and whisk until stiff peaks form when the whisk is removed from the bowl. Add sugar a little at a time, whisking well between each addition and whisk until glossy. Fold in the flour and then the almonds. Pipe the mixture into small non-stick loaf tins and bake for 20 minutes or until golden-brown on top. Remove the biscotti from the cake tins and cool on wire racks.

    Technique: Whisking egg whites

11. Cut 12 slices as thinly as possible, toast lightly and break into shards. Process any remaining biscotti into fine breadcrumbs in a food processor.

12. For the amaretto granita, melt the sugar in the water over a moderate heat. Bring to a simmer for five minutes, add the amaretto and pour into a shallow freezer-proof container. Freeze for one hour, then mix the granita with a fork, place back in the freezer and refreeze for one hour. Continue this process until the mixture is completely frozen. Once frozen, scrape with a fork to form fluffy ice.

13. For the cherries, place the basil in the stock syrup and bring to a simmer, add the cherries, remove from the heat and allow to cool to room temperature.

14. To serve, place one of the thicker tuile biscuits onto each serving plate, top with a slice of pistachio parfait, pour the cherries over the top, top with a spoonful of amaretto granita and garnish with the curled chocolate tuiles and biscotti shards.

Over 2 hours preparation time

Over 2 hours cooking time

Serves 4-6